Nutrition: Science and Applications, Third Canadian Edition

Book Cover

Nutrition: Science and Applications, Third Canadian Edition

By Lori A. Smolin, Mary B. Grosvenor, Debbie Gurfinkel

$69  USD | $89  CAN

Nutrition: Science and Applications, Third Canadian Edition guides students towards an understanding of the scientific principles underlying what they know about nutrition. The research-based scientific content is detailed and supported by figures and comprehensive real-life examples that help students easily visualize complex processes. Using a critical thinking approach, the book contains many questions and exercises that require interpretation of research results and give students an opportunity to apply the concepts learned–both as consumers and as future scientists and health professionals. This third Canadian edition of this market leading text is delivered with a new WileyPLUS experience that includes updated references throughout, with seamlessly integrated Canadian content and an approach that helps students develop the scientific understanding to support their personal and professional nutrition decisions.

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Hear from our Authors

Multimedia Content Increases Student Engagement

Ten new videos focus on the most current, relevant topics in nutrition such as the new food label regulations, meeting protein needs with vegan diets, herbal supplements, and biotechnology. All videos have accompanying assessments.

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iProfile Dietary Analysis Software

This feature includes information on over 50,000 foods, including ethnic, cultural, and popular brand-name choices. With a newly updated food database, users can track intake, add foods, and calculate the impact of physical activity. Serving size animations, a self-discovery survey, single-nutrient reports, menu planning and more make it a valuable tool.

Lori A. Smolin, Ph.D received her B.S. degree from Cornell University, where she studied human nutrition and food science. She recieved her doctorate from the Universtiy of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She has published in these areas in peer-reviewed journals. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutritional biochemistry, general biochemistry, and biology. Dr. Smolon spent the 2001/2002 academic year in England where she was able to experience the food and nutrition culture on the other side of the Atlantic.

Mary B. Grosvenor, MS, RD, received her BA degree in English from Georgetown University and her MS in Nutrition Science from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed journals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.

Debbie Gurfinkel (University of Toronto) is an associate professor of Nutrition, focused on the undergraduate teaching of the nutritional sciences. Her goals are to increase the level of active learning in the classroom and to provide students with the tools to critically evaluate nutrition information.


Chapter 1: Nutrition: Food for Health

Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition

Chapter 3: Digestion, Absorption, and Metabolism

Chapter 4: Carbohydrates: Sugars, Starches, and Fibre

Focus on Beyond the Basics

Chapter 5: Lipids

Focus on Alcohol

Chapter 6: Proteins and Amino Acids

Chapter 7: Energy Balance and Weight Management

Focus on Obesity

Chapter 8: The Water-Soluble Vitamins

Chapter 9: The Fat-Soluble Vitamins

Focus on Phytochemicals

Chapter 10: Water and the Electrolytes

Chapter 11: Major Minerals and Bone Health 

Focus on Natural Health Products

Chapter 12: The Trace Elements

Focus on Integrating Nutrient Function

Chapter 13: Nutrition and Physical Activity

Chapter 14: Nutrition During Pregnancy and Lactation

Chapter 15: Nutrition from Infancy to Adolescence

Focus on Eating Disorders

Chapter 16: Nutrition and Aging: The Adult Years

Chapter 17: Food Safety

Focus on Biotechnology

Chapter 18: World Hunger and Malnutrition

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